Haute Hospitality | How Design Became Dining’s New Calling Card
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Wheelchair accessibleWhen it comes to choosing where to eat, those dwelling in Australia’s cities have never had more access to information. Against a background of Instagram feeds, digital publishers and a plethora of user-generated content, restaurants must have a clear point of difference to stand apart from the crowd and lure in covers, night after night. A signature dish has always been important, but in 2024, a signature aesthetic is a vital component of the dining experience.
But how does design become dining’s calling card, and how should designers, operators and creators think about the role of aesthetics in how we experience dining and hospitality now? In this talk, founder of Mulberry Group Nathan Toleman, hospitality interior designer Ana Calic, and founder and chief creative officer at Cargo Crew Felicity Rodgers sit down to discuss the business of designing the best restaurants, and the critical role design plays in the dining experience.
Participants
Felicity Rodgers is the founder and chief creative officer of Cargo Crew, home of the Modern Uniform. After graduating from Fashion Design at RMIT, Felicity founded Cargo Crew in 2002 after recognising a gap in the market for stylish, well-designed uniforms. Felicity used a $2000 tax return to fund the start-up of her corporate workwear business from her one-bedroom flat in Melbourne. Today, Cargo Crew is synonymous with design-led, fit-for-work uniforms for hospitality, retail and corporate businesses around the world. With over 45,000 customers in more than 80 countries, the brand dresses the best and brightest makers, operators, and enterprises in the country – from aspiring at-home cooks, renowned chefs such as Curtis Stone, and leading organisations like the National Gallery of Victoria.
Nathan Toleman is a prominent figure in the Melbourne hospitality industry. As the founder of The Mulberry Group, Nathan has spearheaded the creation and operation of numerous acclaimed cafes in Melbourne, including iconic venues such as Top Paddock, The Kettle Black, and Higher Ground. Currently, he oversees a diverse portfolio including Liminal, Hazel, Dessous, Heide Kitchen, Lilac Wine, and Square One. Nathan is also the founder of Common Ground Project, a not-for-profit community farm dedicated to promoting food security and fostering inclusive spaces for growth, cooking, and knowledge sharing. Through initiatives like the “Staying Grounded” program, Nathan provides valuable training and employment pathways for asylum seekers, directly supporting food relief efforts in the Geelong region.
With fifteen years’ experience in both retail & hospitality design, Ana Calic Mclean, Director at In Addition has always found inspiration in the unexpected and appreciating life’s smallest pleasures. These experiences have always been a Northern Star when it comes to design. Ana is a firm believer that curiosity unlocks creativity, ensuring each design outcome is a synthesis of creative ideas, inquisitive questioning, and deep thinking. Ana has had the opportunity to collaborate with some of Melbourne’s most highly regarded brands and hospitality operators to create magnetic spaces that form holistic dining experiences.
Emma Breheny is one of the editors of The Age Good Food Guide and is also Good Food’s Melbourne-based reporter, covering the latest restaurant, cafe and bar news, food and drink trends, and industry issues in print and online. Emma has previously held roles writing about food and drink for Melbourne Food and Wine Festival and Gourmet Traveller.
Date
Tickets
Venue
Access
Wheelchair accessibleWhen it comes to choosing where to eat, those dwelling in Australia’s cities have never had more access to information. Against a background of Instagram feeds, digital publishers and a plethora of user-generated content, restaurants must have a clear point of difference to stand apart from the crowd and lure in covers, night after night. A signature dish has always been important, but in 2024, a signature aesthetic is a vital component of the dining experience.
But how does design become dining’s calling card, and how should designers, operators and creators think about the role of aesthetics in how we experience dining and hospitality now? In this talk, founder of Mulberry Group Nathan Toleman, hospitality interior designer Ana Calic, and founder and chief creative officer at Cargo Crew Felicity Rodgers sit down to discuss the business of designing the best restaurants, and the critical role design plays in the dining experience.
Participants
Felicity Rodgers is the founder and chief creative officer of Cargo Crew, home of the Modern Uniform. After graduating from Fashion Design at RMIT, Felicity founded Cargo Crew in 2002 after recognising a gap in the market for stylish, well-designed uniforms. Felicity used a $2000 tax return to fund the start-up of her corporate workwear business from her one-bedroom flat in Melbourne. Today, Cargo Crew is synonymous with design-led, fit-for-work uniforms for hospitality, retail and corporate businesses around the world. With over 45,000 customers in more than 80 countries, the brand dresses the best and brightest makers, operators, and enterprises in the country – from aspiring at-home cooks, renowned chefs such as Curtis Stone, and leading organisations like the National Gallery of Victoria.
Nathan Toleman is a prominent figure in the Melbourne hospitality industry. As the founder of The Mulberry Group, Nathan has spearheaded the creation and operation of numerous acclaimed cafes in Melbourne, including iconic venues such as Top Paddock, The Kettle Black, and Higher Ground. Currently, he oversees a diverse portfolio including Liminal, Hazel, Dessous, Heide Kitchen, Lilac Wine, and Square One. Nathan is also the founder of Common Ground Project, a not-for-profit community farm dedicated to promoting food security and fostering inclusive spaces for growth, cooking, and knowledge sharing. Through initiatives like the “Staying Grounded” program, Nathan provides valuable training and employment pathways for asylum seekers, directly supporting food relief efforts in the Geelong region.
With fifteen years’ experience in both retail & hospitality design, Ana Calic Mclean, Director at In Addition has always found inspiration in the unexpected and appreciating life’s smallest pleasures. These experiences have always been a Northern Star when it comes to design. Ana is a firm believer that curiosity unlocks creativity, ensuring each design outcome is a synthesis of creative ideas, inquisitive questioning, and deep thinking. Ana has had the opportunity to collaborate with some of Melbourne’s most highly regarded brands and hospitality operators to create magnetic spaces that form holistic dining experiences.
Emma Breheny is one of the editors of The Age Good Food Guide and is also Good Food’s Melbourne-based reporter, covering the latest restaurant, cafe and bar news, food and drink trends, and industry issues in print and online. Emma has previously held roles writing about food and drink for Melbourne Food and Wine Festival and Gourmet Traveller.